Vegetable

Tiny tomatillos are one of our favorite farmers' market ingredients. Learn what to look for when buying them, plus how to cook with them at home.

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Rye berries have a rich nutty flavor, but you can use any firm whole grain instead (farro, wheat berries, and spelt are all good choices).

Intentionally overcooking the chickpeas then whipping the mixture is key. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Spread the news: This Middle Eastern dip is our creamy, dreamy dish of the year.

If you can’t find Garrotxa cheese, use another salty, semifirm Spanish cheese, such as Manchego, instead (but be warned: Gato chef Bobby Flay may not approve).

This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Local chefs run off with all the fancy lettuces at your farmers’ market? Not to worry. The herbed avocado base of this dish will elevate even the most basic supermarket greens.

Making your own flavored vinegar and oil might seem like a crazy thing only chefs in the Hot 10 would do, but once you make them (which is easy), your salads will enjoy instant upgrades.

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

If king trumpet mushrooms aren’t available, use shiitake caps, which will also take well to the sweet-salty glaze.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Smaller brussels can cook in half the time; rely on the visuals, not your timer, to know when they’re done.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

Check your authenticity meter at the door. This ramen isn’t traditional, but it sure is speedy, and delicious.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.

If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.